Expedition Alpcheese
The Alps, the most Swiss thing there is? Sparkling snow, après-ski, skiing on black slopes, lunch in the mountains with the sun on your face, coffee drinks, tired legs. But the Alps are also a summer experience and a stage where magical cheeses are created. Expedition Alp seeks out and gives you the opportunity to experience the Swiss alpine gold.
We embark on a taste journey where we discover the alpine gold to offer you the pure taste of the Alps.
"Bringing the Alps down to the valley"
Ruedi Föhn from Alp Dräckloch shares what makes his cheese so special;
The Alps and the pasture are at high altitude, the cows receive no supplementary feed, they belong to old Swiss breeds, they still have their horns, natural and high-quality animal husbandry, traditional manufacturing methods, and more.
“Our goal is to bring the Alps down to the valley, with all the valuable aspects it entails.” Ruedi speaks Swiss German, isn’t it beautiful?”
Certification - not everything is alpine in Switzerland
All cheese coming from Switzerland is not Alpine cheese, do you know what distinguishes a genuine Swiss Alpine cheese?
🏔It is certified according to “Berg- und Alp-Verordnung vom 25.Mai 2011” (Mountain and Alpine Regulation of May 25, 2011), BAIV.
🏔It is made only from untreated summer milk, on-site in the Alps at high altitudes. 95% of Alpine dairies are located between 1000 and 2500 meters above sea level.
🏔Crafted in small volumes according to old traditions.
🏔Cows roam freely and only graze on natural pasture.
To produce on an Alpine pasture
High altitude, clean air, changing weather, alpine meadows with over a hundred different herbs and grasses, healthy animals, restrained and sustainable use of nature. These are the conditions for Swiss alpine cheese, certified, handmade from May to September in small volumes and completely free of additives. A true nature experience.
Craftsmanship. With the cows nearby, it’s only a few meters’ journey for the milk before it lands in the copper kettle. Here, it is heated before lactic acid bacteria and rennet are added. After the milk coagulates, it is cut with a cheese harp. The finer the grains, the harder the cheese. The entire process requires experience and finesse for a good result, simply good craftsmanship.
And at 9 o’clock, a traditional ‘Z’nüni’ is served, the breakfast you’ve been longing for after being active since 5 in the morning. Yum!
To mature or refine cheese on an alpine pasture
Affinage is originally a French term, meaning to age or let mature. Affinage contributes to the flavor and, according to the Swiss, accounts for half of the final taste experience. You cannot refine a lower-quality cheese to make it better; the quality must be top-notch from the beginning. It starts with the ‘gülleloch,’ the manure stack that is spread on the fields, the composition of the pasture, weather conditions, animal husbandry, etc. The composition of the milk (milk fat, water, proteins, natural sugars), cultures, rennet, and the manufacturing process form the basis for affinage, which then enhances or restrains the biochemical reactions that give the cheese its taste, aroma, and texture.
The right temperature, humidity, and bacterial culture in the room where the cheese is stored are crucial. During the maturation process, the cheeses are washed in various mixtures of saltwater, alcohol, or herbs, or they are dry-brushed. Our cheeses have a long journey behind them, receiving much attention and love, all to ensure that you can enjoy the finished result. En Guete!
Our Range
At 1200-2000 m.a.s.l., Peter Tschudi-Länzlinger and his family carry out their summer production of Alpine cheese.
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Summer 2022
In the canton of St. Gallen in the eastern part of Switzerland, just west of the border town of Mels, you will find Alpen Kohlschlag, a so-called Alpine cooperative.
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Summer 2022
Alp Ramin is one of the largest alpine cooperatives in the canton of Glarus and is located in the Elm region with its impressive mountain massif. In 2022, Ruth Marti won gold at the Swiss Cheese Award for her Alpine cheese!
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